Jumbo Lump Crab Cakes

You can make this as an appetizer or as a meal. It makes about 8 medium sized patties for a meal or 16 mini patties for an appetizer. A cracker that is made of rice and almonds is being used to make it gluten-free and adds a nice nutty flavor. When making gluten-free dishes make sure to read all labels of the ingredients being used especially Worcestershire sauce and soy sauce. Lemon Infused Extra Virgin Olive Oil is being used and can be purchased on-line at Spicewood Food Company.

Technique

Rinse and drain lump crab meat in cold water. Pick out any shells that may have snuck in during packaging. In a medium size bowl, combine kosher salt, Worcestershire sauce, lemon infused olive oil and spicy mustard. Whisk together. Add lump crab meat into bowl and gently mix until evenly coated. In a blender or food processor, blend “nutthins” crackers for a fine crumb. Add the “Nutthins” crumbs to the crab meat mixture. Mix together until well combined. Spray a cookie sheet with non-stick cooking spray. With your hands make small or large patties or cakes with mixture and place onto cookie sheet. Spray each crab cake with non-stick cooking spray. Bake in preheated oven for 10-12 minutes at 375 degrees or until golden brown. Time will vary depending on size of the crab cake. While crab cakes are baking, in a small bowl combine mayonnaise, white wine vinegar, lemon infused oil and paprika. Transfer to a small decorative dish for serving, or place a dollop on each plate and top with a crab cake, as shown in picture above. Garnish with mini sprigs of parsley.